Eosinophilic Esophagitis Friendly Detox Green Juice
Green juice can feel like a minefield when your esophagus is sensitive and so many commercial blends sneak in citrus blends, tropical fruits, or additives that trigger a flare. This one keeps things clean and straightforward — cucumber, celery, spinach, parsley, lemon, and ginger are the whole story, with an optional garlic clove if you tolerate it well. The cucumber and celery form a naturally hydrating, gentle base, while the fresh spinach and parsley add that deep, grassy color without overwhelming the palate. A bright hit of lemon and a little fresh ginger round everything out so it tastes vibrant rather than like you're drinking lawn clippings. Whether you run it through a juicer or blend and strain it, the result is a smooth, pulp-free drink that's easy to sip without any rough texture to contend with. Serve it over ice right away and you get the freshest flavor possible — no preservatives, no mystery ingredients, just produce you prepped yourself.
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Learn more →Ingredients
2 servings
- 1 large english cucumber, cut into chunks
- 4 stalks celery, roughly chopped
- 2 cups fresh spinach, loosely packed
- 1 cup fresh parsley, loosely packed
- 1 lemon, peeled and halved
- 1 inch fresh ginger, peeled
- 1 clove garlic, peeled (optional)
- ½ cup cold water
Instructions
- 1
Wash all produce thoroughly under cold running water. Peel the lemon and ginger, and cut the cucumber into chunks large enough to feed through your juicer chute or blender.
- 2
If using a juicer: feed the cucumber, celery, spinach, parsley, lemon, ginger, and garlic (if using) through the juicer in alternating batches, starting and ending with the cucumber to help push the leafy greens through. Collect the juice in a measuring cup or pitcher.
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